Taco Salad 2.0 ;)


salad tossed

Hi Everyone!  This recipe snuck out last week!!!

For those seeing it for the second time… I present the 2.0 version of this post… updated with…GRAPHICS!!!  Your excitement is palpable.  lol.  (The Backstory: this lush photo of the finished recipe wasn’t in last week’s post that went out early.)

…But I digress… For those of you who didn’t try it yet, I highly recommend!

Taco salad usually involves greens, ground meat, shredded cheese and a tummy ache.  😉  But the classic recipe can be used as inspiration to make it fresh, wholesome, tasty and satisfying.  With my version you won’t even miss the meat or the cheese.

There is something really balanced about all the elements in this recipe.  This recipe combines greens, fiber, protein, carbohydrates and good fats.  It’s also super tasty.

Here’s how you can easily throw this salad together…

salad raw

Mix a combination of these ingredients:

– Lettuce of your choice (e.g. romaine, spinach, kale, red or green leaf… I snagged this shredded greens mix at Costco that had kale, cabbage, shredded Brussel sprouts (!!!), swiss chard and other greens… pure awesomeness.)

– Avocado slices or cubes

– Cooked corn (non-GMO)

– Chopped tomato

– Black Olives

– Black Beans, or beans of choice (e.g. Chick peas, Kidney beans)

– Sliced Red Onion

– Chopped Bell Pepper

– Chopped raw broccoli (*optional)

Top with slices of toasted strips of Ezekiel tortilla.  These turn out crunchy like corn chips, and a baked sprouted grain tortilla is healthier for you than chips.

Add a dollop of Salsa.

Dress with a Lime Vinaigrette.

– 1 part lime juice, 2 parts olive oil, a little sea salt and pepper to taste

And… you’re done!

Enjoy this flavourful, nutrient dense salad as a meal or a side dish!  🙂


Hearty Greens and Beans Salad


After having some out of town weekend fun I was ready to get back to some homemade food.  I whipped up this quick and easy, part cooked, part raw salad.  This salad provides healthy dose of plant protein, good carbohydrates, good fats and fiber.

Boy, oh boy did it turn out tastier than I expected.  I had a few odds and ends in my fridge so I threw them together.  The result created a new favourite.


Make the salad in 5-7 minutes:

– chopped and washed kale leaves… then quickly sautéed them in a little olive oil and water until slightly wilted and still bright green… about 3-5 minutes… then threw this in a bowl.

– chopped up an apple

– chopped 1/2 red onion

– threw in some chickpeas

– threw in raw pecan pieces

– chopped 3 medjool dates

– added 2 tbsp hemp hearts

Dressing: 1 part lemon juice (from 1 lemon), 2 parts olive oil, a little raw honey, sea salt… mixed well to emulsify.

– drizzled the dressing over the ingredients

– toss

– serve

That’s all folks!

Enjoy this at lunch or dinner… It’s a tasty and healthy quick fix!

Tis the Season To Eat Weeds



It’s dandelion season!  Are you eating them?  This is a shot of my regular salad this time of year.  It’s Dandelion Greens!

You can buy Dandelion Greens at Zehrs this time of year.  Check the grocery store you frequent to see if they are stocking it, too!

Dandelion greens have a very mild bitter flavour, however this bitterness is what gives this plant health properties.  We give dandelion in tincture or capsule form in the clinic to help with liver detoxification and to support digestion.

Eating your herbs is another great way to get them.  Especially something as easy as salad greens like these.

Dandelion greens can be enjoyed on their own with a little homemade dressing or mixed with other salad greens.

Although you can’t see it… to this salad I added avocado cubes, a handful of pumpkin seeds and a handful of raisins.  This made a hearty and healthy salad that I knew my liver would love. 😉





Fresh Fennel Salad


We had dinner guests a few weekends back (Hi Kim! lol.) and our friend made a fantastic fresh fennel and citrus salad topped with pecans.  It was divine!  A great intro to spring/summer food.

Since then I’ve been obsessed with this salad.  There is so many ways to make it.  I’ll feature the citrus version in a few weeks.  For today, I thought I’d post a version I made last week for lunch.  It was simple and I threw it together in no time.  The result was a crunchy and nutrient dense salad that gave me the energy I needed to get me through to dinner.

All it took was…

Sliced fennel

1/2 chopped avocado

1 handful pecans (option… toast pecans… delish!)

I topped it with a little balsamic vinegar, olive oil and salt.  And that was it!

Happy Salad Season!

Crunchy “Moorish” Salad


I love Jamie Oliver’s recipes.  I find that he uses simple ingredients and makes the most extraordinary things.  Plus, he’s a veggie lover, so I always find the neatest ideas from his veg recipes.  He infuses interesting flavours and textures into mostly everything he creates.  Love it!

This weekend I made his “Moorish Crunch Salad.”  I put my own spin on it, and it turned out great!

This is definitely a salad I’ll make for our holiday parties.  It was easy, full of life and colour and it tasted delicious!

Here’s my twist on it:

2 cups carrots, peeled and cut into matchsticks

1 cup radishes, thinly sliced

2 Royal Gala apples, thinly sliced

1 handful raisins

1 handful parsley, rinsed, dried and thinly chopped

4 tbsp red wine vinegar

8 tbsp olive oil

1 tbsp tahini

1 tsp sea salt

sesame seeds (option: toast in a dry pan)


Chop and combine veggies, apple, parsley and raisins in a bowl.  In a separate bowl combine vinegar, oil, tahini and sea salt.  Whisk to emulsify wet ingredients.  Pour over salad and mix well.  Sprinkle with sesame seeds.

… It’s recommended to serve and eat this immediately, but we enjoyed it the next day, too.  By day three everything was starting to break down and get a bit mushy.  Even on day three my hubby was still raving about it.  However, if you are serving this for guests or bringing it to a party, it’s much prettier the day it’s prepared.  I also didn’t have time to toast the sesame seeds, but I definitely would try this as toasted sesame seeds add a subtle, but great flavour to the dish.

Happy Holiday Food Prep! 🙂

Simple Chickpea Salad


Here’s a quick recipe that makes a great salad or even light meal!  My family loves this recipe, and I love it because it provides us with fresh veggies and fiber that we all enjoy!

It’s super fast and easy to make, too!  When I’m short on time and want to add something fresh that tastes great and requires no cooking this is one of my go-to!  It can be made anytime of year and fits right into any meal!


1 can chickpeas, rinsed and drained (or 2 cups chickpeas cooked from dried)

1 cucumber, sliced

1 avocado, chopped

A splash of Raw Unpasturized Apple Cider Vinegar

A drizzle of Olive Oil

A sprinkle of salt and pepper to taste

Mix everything together and serve!

Summer Fresh Salad

photo-1 copy

One of my most favourite things about Summer is enjoying a healthy, fresh from the garden, salad.  There’s nothing else like it.  I wait all Fall, Winter and Spring for the beautiful fresh options that we have available to us in our Summer.

This year, we registered to receive a weekly assortment of organic farm vegetables from Chez Nous Farm, out of Stevensville.  Rick and his family put a lot of TLC into their farm and so far the results have been so enjoyable for us.  We’ve received the most beautiful greens.  It’s early in the season, and every week we get something different… which is great because it keeps us guessing and using new veggies.  Still trying to figure out what to do with the garlic scapes.  I think I’ll just sauté them up and see what happens.

photo copy

Harkurei Turnips

Last week we received Harkurei Turnips.  I’ve never used these before in my cooking!  They tasted great raw, so I sliced them up and threw them in our salad.

We are also so fortunate to be getting a supply of garden salad from my dad’s home grown garden.  It’s growing in abundance in his garden this time of year.

All together, the fresh, crispy and light tasting greens are like heaven to my tastebuds!